These roast potatoes are a perfect side dish to serve alongside any dinner, be it festive or weekday meal. Flavored with rosemary and lemon these baby potatoes are especially moist and tender in just 45 minutes.
Table of Content
In our family, we have different favorites when it comes to potatoes. Aadi LOVES mashed potatoes, Rhea loves potato chips, they both love potato wedges. Surprisingly these baby roast potatoes are everybody's favorite.
Baby potatoes can often dry out when you roast them. But, the secret to keeping them moist and tender, is to partially boil these first. That way, when you roast them they are soft and tender on the inside but slightly crisp on the outside.
The little butter and brown sugar may sound weird, but it helps caramelize it and the flavor of garlic, lemon and rosemary-infused just make it so much better. It works great with any main course. I have often served it with my roast chicken, prime ribs, leg of lamb, lamb shoulder, and lamb chops. Always a winner.
Ingredients and substitutes
- Potatoes - I am using baby roasting potatoes today. And yet, you can also use the small or large red potatoes. Just keep them all to a similar size.
- Garlic - I love garlic and no the flavor is just right - not too much.
- Butter - A little goes a long way here. Really enhances and caramelizes the potatoes.
- Lemon juice - helps bring all the flavors together. I love lemon potatoes but you can play around - add less or more. It's a personal choice.
- Brown sugar - I use this mainly to get some color, but I guarantee it also adds flavor.
Step by step instructions
- Preheat the oven at 200 C/ 400 F.
- Wash and scrub the potatoes cutting off any bruised skin. Ensure you have similar size potatoes so they cook evenly. Cut large ones in half.
- Partially boil the potatoes in water for 5 to 7 minutes until just tender but still firm. Drain in a colander and set aside.
- In a small bowl combine melted butter, minced garlic, brown sugar, olive oil, lemon juice.
- Pour marinade over potatoes. Season with salt and pepper. Combine thoroughly.
- Spray a baking tray or baking dish with cooking oil and spread the potatoes making sure they are not overlapping.
- Sprinkle the rosemary. (thyme is also wonderful with potatoes)
- Bake for 20 to 30 minutes until the potatoes are slightly blistered on the outside. Overcooking baby potatoes can dry them out. Also, remember they were partially cooked.
- When the potatoes are done, garnish with more fresh rosemary, parsley, lemon slices, and coarse salt.
Frequently asked questions
These roast potatoes will keep in the fridge for 2 to 3 days if well wrapped. Do not leave them unwrapped as they will dry out.
You can but the lemon does not make these potatoes lemony. The flavor is quite subtle. You can certainly reduce the lemon too.
If you roast baby potatoes without partially boiling they may become tough on the outside while still cooking on the inside. The boiling reduces the cooking time and gives a nice crisp rather than tough outside.
Usually, medium-sized potatoes would need about 10 minutes. These baby roast potatoes would take about 6 to 7 minutes. The best guide, of course, is to do a fork test. You want them soft but not mush. Remember these will cook even while baking.
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Printable Recipe
Roast Potatoes(Rosemary and Lemon)
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Ingredients
- 1 lb (500 g) Roasting potatoes
- 2 sprigs Rosemary (leaves separated)
- 1 tablespoon Garlic minced
- 2 tablespoon Melted butter
- 2 tablespoon Olive oil
- 2 tablespoon Lemon juice (up to 4 tbsp)
- 1 tablespoon Brown sugar
- 2 tablespoon Coarse salt /rock salt
- 1 tablespoon Pepper
- 2 tablespoon Parsley (chopped )
Instructions
- Preheat the oven at 200 C/ 400 F
- Wash and scrub the potatoes cutting off any bruised skin. Ensure you have similar size potatoes so they cook evenly. Cut large ones in half.
- Partially boil the potatoes in water for 5 to 7 minutes until just tender but still firm. Drain in a colander and set aside.
- In a small bowl combine melted butter, minced garlic, brown sugar, olive oil, lemon juice.
- Pour marinade over potatoes. Season with salt and pepper. Combine thoroughly.
- Spray a baking tray or baking dish with cooking oil and spread the potatoes making sure they are not overlapping.
- Sprinkle the rosemary. (thyme is also wonderful with potatoes)
- Bake for 20 to 30 minutes until the potatoes are slightly blistered on the outside. Overcooking baby potatoes can dry them out. Also, remember they were partially cooked.
- When the potatoes are done, garnish with more fresh rosemary, parsley, lemon slices, and coarse salt.
Recipe Notes & Tips
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Bintu | Recipes From A Pantry
These look absolutely delicious! I could really do with a plateful of these right now.
Veena Azmanov
Thank you Bintu. These are definitely delicious.